Cranberry cookies

Cranberry cookies

Introduction:

"I always wanted to make this biscuit, but I didn't do it. Today, I finally made the cranberry biscuit that I like for a long time. I like the cranberry dry sour sweet taste, and the biscuit crisp taste. Usually, it can be used as snacks or afternoon tea. It's delicious, but the amount of sugar in butter is very large. I don't like high oil and high sugar food very much. The amount of butter and sugar is reduced, but I don't like it It's still very oily and sweet. If you don't like heavy oil and sugar, you can reduce some more, but it's OK to do it occasionally. Ha ha. "

Production steps:

Step 1: prepare the ingredients.

Step 2: soften butter, add sugar powder, stir well, no need to beat.

Step 3: add the sifted egg liquid and stir well.

Step 4: pour in the dried cranberries and stir well.

Step 5: pour in the low gluten flour, stir well, knead into dough.

Step 6: shape the dough into a cuboid by hand and refrigerate for 40 minutes.

Step 7: cut the frozen dough into slices with a knife and put it into the baking pan.

Step 8: put into the preheated oven, 164 degrees, medium, 20 minutes. Bake until the surface is slightly golden.

Step 9: finished product drawing.

Materials required:

High flour: 115g

Dried Cranberry: 35g

Butter: 55g

Sugar: 45g

Whole egg liquid: 15g

Note: adjust the baking time and temperature according to your favorite taste and oven temperature.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet